(Hangover) Breakfast Pie

Remember this post? Where I had a few friends from college over for the weekend? Well guess what college friends like to do? Needless to say, Sunday morning I woke up feeling like a fresh piece of microwaved ass. Luckily I live in the Midwest now where there are a plethora of hangover cures: biscuits and gravy or eggs Benedict from the iconic Machine Shed as we chose. The fattier and carbier the better when you’re hungover, right?

Since Mike is intolerant and has to order gluten-free, that special morning as we sat in a booth with our sunglasses on he ordered a “Machine Shed breakfast skillet.” No bread, just potatoes, veggies, eggs and cheese. And though I had my Hollandaise and poached eggs in front of me, I kept opening my yaw like a baby bird for another bite of Mike’s eggs/cheese/bacon/potato mish-mosh. It was like my body knew what it needed because I felt the restaurant feeling like a new woman.

So today when I was thinking of what to make for breakfast, realizing that this weekend will bring a whole slew of you hungover to the breakfast table, I came up with this. And HOO BOY will it work. Let’s just say that this is a “Special Occasion” breakfast pie. There’s probably enough calories and fat in 1/6th of the pie to meet 1/2 your dietary needs for the day. But here’s the thing: I had a generous piece for a late lunch around 2 and skipped dinner I was still full. So, take it as you will.

That all being said, this “pie” has FOUR cheeses (sorry, not going dairy-free til 1/15 suckas!): Parmesan, Romano, mozzarella, and provolone, though you could sub out any or all for the cheese of your choice: this is simply what I had on hand. I think it would be just as great, if not better, with cheddar or Swiss. I use pastured eggs and all organic dairy and of course I recommend you do the same but I know that’s not always possible.

The “crust” is made with shredded potatoes, onion, and egg and has to be baked prior to adding the “filling.” It’s not difficult but does require some time. I used asparagus on the top because I thought it was pretty and I love asparagus. If you don’t like it, sub it out with something else or remove completely, it’s that easy.

Comments

This looks great! I’m having a brunch with neighbors tomorrow and this should be perfect. One question: did you cook the asparagus before adding it to the dish? It looks that way, but I wanted to check. One less step would be nice, but tender asparagus would be worth it. Thanks!